Across the West Indies, sorrel drink and dark rum come out together every Christmas, so this toddy is barely a stretch. Brew Tropical Sun Sorrel and Ginger strong with a couple of cloves, sweeten with honey, then pour in a measure of dark rum. The tart hibiscus and warming ginger take to the rum at once.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sorrel and Ginger Rum Toddy (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/cocktails/sorrel-and-ginger-rum-toddy-tropical-sun/
You'll need
- 1 tea bag of Tropical Sun Sorrel and Ginger
- 200ml freshly boiled water (100C)
- 35ml dark rum
- 1 tablespoon honey
- 2 cloves (optional)
- 1 slice of orange
Method
- Brew strong: steep the bag in the boiled water with the cloves for 5 minutes, then lift out the bag and cloves.
- Stir the honey into the hot tea until it dissolves.
- Add the dark rum and stir.
- Pour into a heatproof glass, drop in the orange slice, and serve warm.
- Dark rum works better with the tart sorrel than a lighter white rum; the molasses notes match the earthy hibiscus base.
Want the background, not just the brew?
Brewed with: Tropical Sun Sorrel and Ginger, 20 Tea Bags 40g
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